Ingredients
The following ingredients have 8 Servings
- 300 ml – 10 oz. heavy cream
- 100 ml – 3.5 oz. milk
- 80 gms – 2.7 oz. sugar
- 3 sheets (6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder)
- 2 tsp of sakura essence (or to taste)
- Pink food colouring (optional)
- 4 salt pickled sakura (optional)
Instruction
- Put the gelatine sheets in cold water for 10 minutes.
- Put the milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
- Add the pink colour and sakura essence, and mix.
- Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
- Pour into your serving glasses and keep them in the fridge for at least 4 hours or overnight to set.
- To remove the salt from the sakura flowers, gently rinse them and soak them in cold water for at least 30 minutes.
- Remove from the water, shape the petals nicely, and place each flower on a paper towel. Cover with another sheet of paper towel and gently pat dry.
- Top the panna cotta with a sakura flour just before serving.
